rabbit with fried leek and leek sauce

Dust the rabbit pieces with flowing flour, season with salt and pepper and fry them in butter all around brown in a non-stick pan. Use half of the leek stems and cut off the roots and the green leaves. Cut the leeks into rings. Cut an onion and crush a few garlic cloves. Fry these vegetables together in a pan in some butter. Make a bouquet garni of parsley stems, bay leaf and thyme. Now put all previous preparations together in a casserole. Cover with a glass or more of warm chicken stock and the same amount of lukewarm white wine.

The rabbit does not have to swim. Stir well and simmer for an hour under the lid until the meat is cooked. Meanwhile, prepare the fried leeks. Cut the greenery off the stems but leave the roots. From the root, cut the stems to ten centimeters. Remove the outer leaf and halve the leek stems lengthwise. Place the halved stems on the cutting edge in a preheated pan with olive oil. Bake them until they color brown. Turn the stems over, pour half a glass of water into the pan and cover. Let it simmer for 10 minutes on a low heat until done. Back to the rabbit. Remove the meat from the casserole roll. Put the hand mixer in the cooking liquid and pour it through a sieve into another pot. Add a bottle of cream and a tablespoon of grain mustard and reduce. Ticken the sauce if desired. On the plate: a piece of rabbit topped with sauce and finished with chopped parsley. In addition, two fried leek stems. Serve with a potato preparation of your choice.